The Ultimate Guide to Beef Cuts: How to Choose, Cook, and Enjoy the Best Meat

Beef, a beloved food since ancient times, has become a staple of the American diet. With a multitude of cuts available, it’s essential to know which one to choose for grilling, roasting, or reverse searing. While chicken or pork may be easier to navigate, the world of beef can be overwhelming. But fear not, we are here to help you become a beef connoisseur.

To assist us in creating this guide, we consulted with Lou from Marconda’s, a renowned butcher shop at the Los Angeles Farmer’s Market. With their expertise, we will explore the most common cuts of beef, their characteristics, and the best ways to cook them. So let’s dive in and become masters of the meat!

Understanding Beef Rib Cuts

One of the top two cuts of beef, the Ribeye, is a flavorful and tender steak thanks to the marbling of fat. Perfect for impressing your date or treating yourself to a juicy steak dinner.

Short Ribs, on the other hand, are larger and meatier than pork ribs. Despite their long cooking time, they are nearly impossible to mess up. When done correctly, the meat falls off the bones, making them ideal for creating restaurant-quality dishes such as Galbi or Korean-style short ribs.

The term Prime Rib is often associated with restaurants rather than butcher counters. To be considered prime rib, it must come from the most desirable part of the rib section. While it resembles roast beef more than a steak, it offers a delicious and unique flavor.

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Back Ribs, which are well-marbled with fat, are the bones that ribeye steaks are cut from. These flavorful ribs require a few hours of cooking to achieve tender perfection.

Beef Short Loin Cuts

Porterhouse is a cut from the rear end of the loin, featuring two steaks connected by a T-shaped bone. It includes a larger strip steak, packed with flavor, and a smaller, incredibly tender filet mignon. Alongside the ribeye, this is Lou’s top choice for steaks.

The T-Bone Steak, similar to the porterhouse, is cut farther forward on the loin and features less filet mignon. Your preference between the two will depend on whether you prioritize flavor or tenderness. Considered one of the highest quality steaks, the T-bone is a staple at steakhouses.

The (New York) Strip Steak is a tender cut from the loin without the filet mignon. While not as tender as the filet or ribeye, it still delivers a satisfying steak experience.

The Filet Mignon, also known as Tenderloin, is a narrow strip of tender meat that spans the loin and sirloin. While it excels in tenderness, some find it lacks the robust beefy flavor of other cuts. It is often part of a porterhouse or T-Bone steak and makes for an exquisite dining experience.


The Tri-Tip Steak, cut from the bottom of the sirloin, is low in fat and offers excellent flavor when grilled indirectly or roasted. Be cautious not to overcook it due to its low-fat content.

Marinated and roasted, the Tri-Tip Roast becomes a tender delight worth savoring.

A Sirloin Steak is juicy and flavorful when cooked correctly. Look for a leaner cut, as fattier steaks may have more gristle.

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Chuck Steak, a tough cut of beef, softens with slow cooking methods. It is an excellent choice for dishes like kebabs and casseroles. Alternatively, it can be enjoyed as a steak with overnight marinating.

A Chuck Roast is popular for pot roast, shredded beef, and beef and Swiss cheese sandwiches. With more fat than other cuts, the chuck roast offers superior flavor and a tender texture when braised properly. Consider grinding it fresh for a flavorful burger.

The Flat Iron, a tasty and tender cut of beef, was developed through scientific research to remove tough connective tissue. It offers excellent value and should be cooked on the rare side, then sliced across the grain for maximum enjoyment.

Boneless Ribs, known for their wonderful flavor, excel when slow-cooked. They are perfect for creating soups, chilis, or stews and provide excellent value for those with time to spare.


Beef Brisket, a lean breast muscle, requires slow and moist cooking methods to achieve melt-in-your-mouth tenderness. It is often used to make corned beef or pastrami, both flavorful delicacies.


Flank Steak, a lean cut from the abdominal region, is significantly tougher than other steaks. To soften its texture, it benefits from marinating and grilling or braising. It is commonly used in dishes like fajitas.

Short Plate

The tough Skirt Steak is similar to flank steak and requires tenderizing techniques such as marinating and grilling. It is frequently used in making carne asada.

Hanger Steak, sometimes referred to as “the butcher’s cut,” offers great beef flavor and tenderness, provided it is cooked below medium. It is often found in bars as an affordable steak option. Both the hanger steak and skirt steak come from the animal’s diaphragm, with skirt steak being generally tougher than hanger.

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The Top Round, often labeled as London Broil, is a tough steak from the rear leg. It requires marinating and can also be broiled to seal in the juices. Despite its toughness, it offers lots of flavor for a reasonable price.

A Rump Roast, commonly chosen for pot roast, requires 25-40 minutes of cooking per pound to achieve tenderness.

USDA Grades

When shopping for beef, it’s essential to consider the grading system. The USDA grades beef based on factors such as age, diet, and marbling. While the highest grade, USDA Prime, offers abundant marbling and tenderness, other grades like USDA Choice and USDA Select still provide high-quality options with varying levels of marbling and tenderness.

We hope this guide has provided you with the knowledge and confidence to navigate the world of beef cuts. Remember, the best tasting and most flavorful meal doesn’t necessarily require the most expensive cut. With proper preparation, any of these cuts can deliver a delicious dining experience.

As you explore the world of beef, we also invite you to visit Rowdy Hog Smokin BBQ for all your barbecue needs. Let us know your favorite cut of beef and how you like to prepare it by leaving a comment below. Happy cooking!